Hearty Vegetable And Bean Soup
|Cut corn||1 Quart|
|Peeled cored chopped tomatoes||2 Quart|
|Green lima beans||1 Quart|
|Potatoes||6 Medium, pared and cubed|
|Thickly sliced carrots||6 Cup (96 tbs)|
|Sliced celery||2 Cup (32 tbs), 1 inch thick|
|Sliced onions||2 Cup (32 tbs)|
Combine the vegetables in a large kettle and add 1 1/2 quarts water.
Bring to a boil and boil for 5 minutes.
Pour immediately into hot jars, leaving 1 inch at the top.
Add 1 teaspoon salt to each quart jar and 1/2 teaspoon salt to each pint jar.
Fit with jar lids and rings and tighten.
Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure.
Serving size: Complete recipe
Calories 6141 Calories from Fat 471
% Daily Value*
Total Fat 56 g86.6%
Saturated Fat 8.9 g44.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1867.9 mg77.8%
Total Carbohydrates 1247 g415.5%
Dietary Fiber 182 g727.9%
Sugars 123.8 g
Protein 201 g402.8%
Vitamin A 2507.6% Vitamin C 822.5%
Calcium 90.1% Iron 369.9%
*Based on a 2000 Calorie diet